Description

This Homemade Blueberry Pie with Lattice Top offers a delightful balance of sweetness and tanginess, featuring fresh blueberries encased in a flaky crust. Ideal for quick desserts, this recipe is simple to follow and guarantees satisfaction with every slice.

Ingredients

Scale

2 1/2 cups all purpose flour (325 grams)
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed into 1/2-inch pieces
7 tablespoons ice cold water
2 pounds blueberries (6 cups)
1/4 cup all purpose flour
1/4 cup granulated sugar
2 tablespoons lemon juice, freshly-squeezed
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1 egg, beaten (for egg wash)

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Instructions

In a food processor, combine flour, sugar, salt, and cubed butter. Pulse for about 1 minute until the mixture resembles breadcrumbs.
Carefully drizzle ice water into the flour mixture. Close the lid and pulse for an additional minute. The crumbs should stick together when pressed.
Transfer the crumbly mixture to a large ziploc bag. Squeeze to combine until it forms a smooth dough.
Divide the dough in half and flatten each half into discs. Wrap them in plastic wrap and chill in the refrigerator for at least 1 hour.

Notes

Ensure the butter is very cold for a flaky crust.
If fresh blueberries are unavailable, frozen blueberries can be substituted; just thaw and drain excess liquid.
Chill the dough thoroughly to make rolling easier before baking.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 12g
Sodium: 220mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg